Recipe: Wild Rice Salad with Sun Dried Nectarines, Duck and Snow Peas

Wild Rice Salad with Sun Dried Nectarines, Duck & Snow Peas

1/2 cup uncooked wild rice
1 1/4 cups water
3 ozs. sugar snap peas
1/2 cup cubed cooked duck
1/2 cup julienne-cut sun dried nectarines (soaked in sherry for 3 minutes)
1/4 cup olive oil
1/4 cup chopped pecans, toasted
1/4 cup red onion, thinly sliced
1 bunch watercress, stems trimmed
3 medium-size cultivated white mushrooms, thinly sliced
2 tbsp sherry wine vinegar
Salt and pepper to taste

Rinse the rice in a sieve under cold running water. Put the water in a small saucepan and bring to a boil. Add the rice, return to a boil, cover, and simmer for about 45 minutes; the grains of rice should plump up but not splay and curl.

Drain off any unabsorbed water, remove the pot from heat and let the rice cool to room temperature, covered.

While the rice is cooking, drop the sugar snap peas into water until barely tender.

Put all ingredients together. Toss.